Method:

Measure ingredients and add the cooked, mashed potato, together with the extra 60 ml lukewarm water. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.

Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.

Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

Knock the dough down, divide into 2 equal pieces and press each piece into an oval shape. Fold the one end to the centre, lengthwise, and roll into a torpedo shape.

Place onto a greased baking tray, make cuts with a sharp knife over the top and dust with flour.

Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 30 minutes.

Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.